How To make Butter Cream Banded Fudge Cake
Butter cream: 8 oz Cream cheese; softened
1 Egg
1/4 c Sugar
3 tb Milk
2 tb Butter; softened
1 tb Cornstarch
1 ts Vanilla extract
Cake: 4 oz Unsweetened chocolate squar
1/2 c Butter; softened
2 c Sugar
2 Eggs
2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 1/3 c Milk
1 1/2 ts Vanilla extract
Frosting: 2 oz Unsweetened chocolate squar
1/4 c Butter
3 3/4 c Powdered sugar; sifted
1/2 c Milk
1 1/2 ts Vanilla extract
Butter cream: Combine cream cheese, egg, and sugar in a medium mixing bowl; beat on HI until smooth. Gradually add 2 tbsp of milk, the butter, constarch, and vanilla extract.
Add another tbsp. of milk in needed to give smooth consistency. Set aside. Cake: Melt chocolate in top of double boiler and let cool. Cream butter and gradually add 2 cups of sugar, beating all the while. Add eggs, one at a time, beating after each addxition. Combine flour, baking powder, soda, and salt. Add to creamed mixture, alternating with the milk, beginning and ending with flour mixture. Mix each addition in well. Stir in melted chocolate and vanilla. Spread half of the chocolate batter into a greased and floured 13x9" pan. Spoon reserved butter cream mixture over the chocolate batter. Top with remaining chocolate batter. Bake at 350~ until a wooden pick inserted in the center comes out clean. Let cool completely in pan on a wire rack. Frosting: Combine chocolate and butter in top of a double boiler. Bring water to a boil, reduce heat to low and cook and stir until chocolate and butter has melted. Remove from heat. Let cool. Add confectioner's sugar and half of the milk, beating at medium speed. Add the vanilla and additional milk as needed to bring to spreading consistency. Spread on cooled cake. -----
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The CRAZY reason I use CORNSTARCH to get the softest cakes!
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I've been getting a lot of questions lately about why I use cornstarch (also known as cornflour) in a lot of my recipes! Well today I reveal the very interesting reason as to why this is the case! :)
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How To Make Moist Chocolate Bundt Cake
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This cake is so easy to make.Its so rich in flavor and super moist
Ingredients - Chocolate Bundt Cake
2 cups All purpose flour
2 tsps baking soda
¼ tsp salt
2 Tbsp cocoa powder
2 cup sugar
1 cup mayonnaise (miracle whip)
1 cup lukewarm water
1 ½ tsps vanilla extract
Chocolate ganache
¼ cup 2% milk
4 oz bittersweet chocolate
2 Tbsps unsalted butter
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#Stayhome: How to bake a flourless chocolate cake | The Straits Times
Do you need a cake for a birthday? Are you craving dessert? Or maybe you just want to bake a cake? Either way, join multimedia journalist Kimberly Jow on her journey to bake without using a precious resource in these times - flour.
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Chocolate ganache recipe without cream|pouring and piping ganache without cream|SNEHAL SHRIGADIWAR
Chocolate ganache recipe without cream|pouring and piping ganache recipe without cream|SNEHAL SHRIGADIWAR
#chocolateganache #ganache #SNEHALSHRIGADIWAR
Chocolate ganache recipe without cream|pouring and piping ganache recipe without cream detailed recipe and photo by SNEHAL SHRIGADIWAR. Ganache is normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first, then pouring it over the chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is generally added to give the ganache a shiny appearance and smooth texture.
Cooled ganache can be whipped to increase volume and spread as icing to cover a cake. It becomes thicker as it cools. Ganache is also poured into a mold or terrine while warm, and allowed to set or cool. Once cool, it can be removed from the mold and sliced similarly to pâté.
Chocolate ganache recipe without cream|pouring and piping ganache recipe without cream step by step recipe and video by SNEHAL SHRIGADIWAR. Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. If using white chocolate, a ratio of 3 parts chocolate to 1 part cream is standard.
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